Tuesday, April 13, 2010

Day 253: Coconut Truffles

Directions:1. Put the chocolate chips in a bowl2. In a saucepan, heat up the coconut milk, butter and extract until it is just about to boil3. Pour over the chocolate chips and whisk slowly until it is all melted together4. Place plastic over the top and press it down into the chocolate5. Put in the fridge for at least 5 hours, or overnight. You want the chocolate firm. You can put it in the freezer if you need to6. Take the coconut and spread it out on a cookie sheet7. Toast in a toaster oven or in the oven and toast until brown. Stir it while you are toasting it so that it toasts evenly8. Put the shredded coconut in a food processor and blend until the pieces are the size of crumbs9. Take the truffle chocolate and scoop into 1 inch balls. Roll in your hand or use a scoop and drop into the toasted coconut, roll, and place on a plate10. Chill the truffles before serving, and eat them up!

Rating: 4.5 strawberriesNotes: I am so into coconut milk now! That stuff is SO cool!!! And these truffles are out of this world. Chocolate and coconut is such a great combo, lets just say I melted people with these. Im saving one for my mom! They melt in your mouth, and then the crunchy coconut finishes off the deal. Do not use coconut water, it must be the milk. You can leave the butter out if you want it to be dairy free. These are so good. Don’t make them too big. They are very rich, so one bite will do you

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Annie Is As Annie Does: Mission Statemant

Beginning August 1, 2009, every day for 365 days (1 year) I will create and cook a new recipe. Be it intricate, time consuming, or tiring, I will do it every day. Why? to push myself, to commit myself, and to create something beautiful, shareable, and hopefully edible...Reminder, i wont be BLOGGING everyday, but i will be cooking every day and posting as often as i can...i would rather be tied to cooking than a computer!